Chicken scarparella
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Chicken scarparella
  Chicken    Italian    Poultry  
Last updated 6/12/2012 12:49:47 AM. Recipe ID 11208. Report a problem with this recipe.
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      Title: Chicken scarparella
 Categories: Italian, Poultry
      Yield: 6 Servings
 
      1 sm Bunch arugula
    1/4 c  Olive oil or salad oil
      1    Red bell pepper, julienned
      2 md Cloves garlic, crushed
  2 1/2 lb Chicken, cut in serving
           -pieces
      1 lb Italian sausage links (sweet
           -or hot), cut
           Crosswise in half
    3/4 lb Fresh mushrooms, sliced
      1 md Onion, sliced
    1/4 ts Dried rosemary leaves,
           -crushed
      1 c  Chicken broth
    1/2 c  Dry white wine
      1    Pkge linguine pasta (8
           -ounces)
      2 tb All-purpose flour
 
  1.  Rinse arugula well, pat dry.  Reserve half of the arugula for
  garnish; discard tough stems from remainder. Thinly slice the
  prepared arugula and set aside.
  
  2.  In a large skillet, heat 2 tablespoons oil over medium-high heat.
  Add red pepper; saute until tender. Add sliced arugula and half the
  garlic; saute until arugula is wilted. Transfer vegetables and pan
  drippings to a bowl.
  
  3.  In the same skillet, heat remaining oil.  Add chicken and sausage
  in batches; brown on all sides, removing pieces to a plate as they
  brown. Discard all but 2 tablespoons drippings from pan. To hot
  drippings in pan add mushrooms, onion and remaining garlic; saute
  until tender. Return chicken and sausage to skillet. Add 1/2 teaspoon
  salt, the rosemary, 1/8 teaspoon pepper, the broth and wine.  Bring
  to a boil; lower heat and simmer, covered, until chicken is tender,
  about 25 minutes.
  
  4.  Meanwhile prepare linguine as package label directs. Drain;
  return to pan.  Add red pepper mixture; heat through. Toss to
  combine. Cover and keep warm.
  
  5.  Remove chicken and sausage from skillet; arrange on warm serving
  platter.  Skim fat from mixture in skillet. In a small glass measure,
  mix flour with 1/4 cup water until blended. Stir into liquid in
  skillet. Bring to boiling, stirring constantly; boil for 1 minute,
  stirring, until mixture thickens.  Spoon sauce over chicken and
  sausage. Arrange pasta on platter with chicken.  Garnish with
  remaining arugula.
  
  Makes 6 servings.
  
  [ McCALL'S; January 1990 ]
  
  Posted by Fred Peters.
 




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Recipe ID 11208 (Apr 03, 2005)

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